Stollen or Christollen is one of the German greatest Christmas treat. It has a profound history, it’s no wonder that there are as many variations of Stollen as there are people who make it. This version is based on a dried fruits, brown sugar and Kirschwasser mixture which is left to marinate for 4 weeks in the fridge prior kneading!.. Most Stollen are made using dark rum, but Kirschwasser makes more sense since morello cherries grow in the black forest Southern Germany.. it offers incredible results🌲❄️😋
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″ DALSTRONG Santoku Knife – Omega Series – 7” All Clad 600 Wats immersion blender Pastry bowls John Boos cutting board Silicone Velesco Mat Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
Magic Mill Mixer Ankarsrum
Stollen Dough
1.9 cups (250g) all-purpose flour
1.9 cups (250g) bread flour
1/3 cup (70g) sugar
2 ea (40g) egg yolks
4 ea (200g) whole eggs
1 ounce (30g) trimoline or honey
0.6 cup (140g) whole milk
2 tsp (10g) salt
1/4 tsp (1g) ground black pepper (optional)
1/2 tsp (1.5g) allspice
1 ounce (30g) fresh yeast or 0.5 oz/15g instant yeast
2 sticks (230g) butter, cubed.
Marinated dried fruits mixture, drained – save juice for dunking Stollen slices or make cocktails!.. Flamblé prior using if desired.
1.4 lb. (625g) Almond paste 50%. Watch almond paste recipe video) or purchase Lubeca/Lübecker or Mandelin.
Make 2x8oz/250g almond paste logs + 1x4oz/125g for the half size Stollen bread.
≈3 Tbsp (45g) melted butter and powdered sugar for the coating.
Place liquid first: milk, eggs, and yolks in the stand mixer bowl fitted with the hook attachment. Add spices, salt and trimoline. Mix to combine. Add flours, sugar and yeast. Mix on low speed for 5 minutes to combine. Increase the speed to medium and continue to mix for 15 minutes or until dough comes off the sides of the bowl; scraping out sides of the bowl every so often. Add butter gradually and mix for 10 minutes more or until smooth and elastic. Add the marinated and drained dried fruits and mix en low until well combined. Cover and let ferment for about 90 minutes or until it has double in size.
Transfer onto a clean work surface without using extra flour. Deflate dough and shape into a fat log. Rest for 5 to 10 min and divide into 2×1.8lb./800g and 1×0.9lb./400g portions. Shape into rounds first and oval; let rest Stollen onto a floured cutting board or countertop. Cover and let rest to relax for 20 minutes.
Flaten bread gently onto floured work surface – make a mark with the rolling pin, place the almond paste log and fold over and seal, leaving a leap. Proof Stollen bread for about 90 min and bake at 350ºF (180ºC) for 40 to 45 minutes. Tranfer onto cooling rack to cool for about 2 hours. Brush with melted butter and coat with powdered sugar. For best results, Stollen bread should be baked a day ahead. Wrap and keep at room temperature for a few days, or chill for up to 2 weeks or freeze for up to 4 weeks. Merry ChristmasStollen!
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